Ingredients
• 1 x 7g sachet dried yeast
• 1 tsp caster sugar
• 1⁄4 cup warm water
• 1 tsp salt
• 1⁄2 cup cold water
• 300g plain flour
• 50g fine semolina
• 2 tsp extra virgin olive oil
• Extra plain flour, to dust
• Extra fine semolina, to dust
Method
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Combine yeast, sugar and warm water in a small bowl. Set aside for 10 minutes or until mixture becomes frothy. Meanwhile, combine salt and cold water in a small jug.
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Put flour and semolina in a large bowl and stir until combined. Make a well in the centre, add yeast mixture, salted water mixture and oil. Using your hands, stir until just combined. Turn out dough onto a clean and dry surface. Knead for 10 minutes or until dough is smooth and elastic. Shape dough into a ball and put in a large clean bowl. Cover with a damp tea towel and set aside in a warm place to prove for 40 minutes or until doubled in size.
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Turn out dough onto a clean and dry surface, then punch down dough until it returns to its original size. Divide dough into 10 equal portions. Roll each into a ball. Arrange on work surface about 5cm apart and cover with a damp tea towel. Leave for 10 minutes.
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Lightly dust work surface with extra flour and extra semolina. Roll out each dough ball into a circle about 5mm thick.
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Heat a large non-stick frying pan over a high heat or a barbecue hotplate to high (you do not need to add any oil). Cook pitas, 2 at a time, for 2 minutes on each side or until they bubble and turn light brown. Transfer to a clean, dry tea towel. Serve warm or at room temperature.
